At most of the places in India, the weather becomes very hot in summers. There are many places where the temperature reaches close to 50°C (122°F). It becomes imperative to take all precautions to protect oneself from heat stroke. I have heard that many people keep onion in their pocket (or turban) when they venture out in sun. This prevents heat stroke. I cannot think of any scientific explanation for this, but this belief is there in many Asian civilizations since ages. It is important to keep yourself hydrated in hot weather. For that drinking lots of water, aam panna, buttermilk, sugarcane juice, and lemon shikanji is very helpful.
If you want to try various mocktails, click on the links: Sunset Glory: Pineapple Mocktail, and healthy Kiwi, cucumber, mint mocktail.
Though, it is best to avoid going out in sun in summers, but sometimes it is necessary to venture out in scorching heat. In such cases, we should hydrate ourselves properly, and cover ourselves so that our skin does not come in direct contact with sunlight. Even if we do not move out, high temperatures make us sweat a lot. It is thus a tradition in our houses to make at least one hydrating drink everyday. Very often my mother used to make raw mango drink called aam panna. Nowadays most of the time we sit in air-conditioned environment, not much affected by heat, but still as soon as raw mangoes make their appearance in shops, my children start nagging me to make aam panna.
Aam Panna
Aam panna not only cools and hydrates the body with high water content, it is full of vitamins and minerals. It is a good source of vitamin C, vitamin B1 and B2, and niacin. It helps prevent diarrhea, cholera, and many more summer ailments. It protects the body from loss of excessive sodium chloride, iron and water in summers due to excessive sweat. It is antioxidant, improves acidity problems and digestion.
To know more about goodness of mango fruit click on the link: Mango, Fruit of the Gods.
Recipe of Aam Panna
To take printout of the recipe, click on the printer icon in the box given below.Â
| Servings | Prep Time |
| 6 people | 20 minutes |
| Cook Time | Passive Time |
| 10 minutes | 30 minutes |
|
|
|
|
Aam panna is made using pulp of green unripe mangoes. Jaggery or sugar is added to give some sweetness. Black salt and roasted cumin seed powder add some spiciness and flavor. Fresh mint leaves provide freshness to this drink.
|
- 3 unripe green mangoes medium size
- 1 cup sugar
- 1 teaspoon cumin seeds roasted and powdered
- black salt to taste
- 1 sprig fresh mint leaves
- water as required
- Wash the mangoes and boil them in pressure cooker, initially on high flame. After whistle lower the flame, and cook for another 2-3 minutes. If you do not have cooker, boil mangoes on low flame, till the pulp softens.
- Once the pressure is released, open the cooker, and take out mangoes. Allow them to cool. When cool, remove the pulp from the bone.
- Add 2 cups of chilled water to the pulp, and pour the mixture in a blender. Add salt to taste, roasted cumin powder, and mint leaves, and blend till smooth.
- Now add 3 more cups of chilled water, and 1 cup crushed ice and blend for few seconds. Taste, and adjust sugar, salt and water till the taste is perfect.
- Pour in glasses and serve chilled.
Tips:
- Instead of boiling, you can roast the mangoes. It was traditionally made by slow- roasting mangoes on wood fire.
- You can use jaggery in place of sugar.
- If you want to store panna, do not add extra water and ice. Store thick concentrated liquid in an airtight jar in a refrigerator. Fill about one fourth glass with this concentrate, and rest with chilled water, and crushed ice. Mix well and serve. It will remain good for about a week in refrigerator.Â
6 Comments